This past weekend my boyfriend David and I hosted a brunch, and one of our guests has a sever gluten allergy. I am quite familiar with g free baking as my mother has similar gluten issues. Being a strict vegetarian myself, I can understand how frustrating it is to attend a party where there’s basically nothing to except for raw vegetables or a piece of fruit. That’s why I always pay attention to the dietary needs of my guests and try to come up with plenty of options for everyone.
These muffins, which were inspired by Gluten-Free-Vegan-Girl.com, perfectly fit the bill. They don’t have any added sugar or fat, and are made entirely of natural ingredients. A truly healthy, and delicious treat for all of our brunch guests!
I love hosting, and I especially enjoy hosting brunches. When I’m hosting a brunch for a large group of guest though, I like to do as much as possible in advance. That way I can enjoy the food, and not have to spend the whole time working in the kitchen by myself. So for brunch this past weekend, I went with autumn theme and only included dishes that could be made ahead. No breakfast potatoes, no pancakes, nothing that needed to be served hot.
In addition to the gluten free vegan muffins, I was up before the sun making challah, strawberry and kiwi jam, and deviled eggs that I served alongside a selection of fruit, cheese, and nuts. I even grabbed a few small pumpkins (technically David picked them up, though it was my suggestion) and gathered a few dead leaves from outside for the table. But everything was done before brunch officially began, and all I really had to do once people began arriving was serve. No sweating in the kitchen while all my guests are sipping on mimosas this time!
3/4 c raw cashews
1/4 c raw macadamia nuts
1/2 c rice flour
1/4 c garbanzo bean flour
3/4 c dates
1/4 c dried cherries
1 c almond milk (possibly more depending on your batter)
2 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1 tsp vanilla
1 c blueberries
Zest of an orange
1. Combine cashews and macadamia nuts in a food processor.
2. Pulse for a few minutes until your have meal like texture.
3. Transfer nut meal to a bowl. Add garbanzo bean and rice flour, along with your baking soda, baking powder, and salt.
4. Remove the pits from your dates, and give them a rough chop.
5. Place dates, dried cherries, bandannas, vanilla, and almond milk in your food processor, and pulse until smooth.
6. Add the wet mixture to your dry ingredients. At this point you should also add fresh orange zest and nutmeg (a hefty pinch of each). These are both optional ingredients. Your muffins will be delicious without them, but they definitely add a nice autumn flavor.
7. Blend the ingredients together using a rubber scrapper. You want a wet, but lumpy consistency like the photo below. Feel free to add a bit more almond milk if necessary , because if your batter is too dry the muffins won’t turn out well. When making the muffins for brunch I actually had to add about 2 more Tbsp of the almond milk.
8. Grease a 12 count muffin pan, and distribute the batter evenly.
9. Bake at 360 degrees for around 25 minutes. Remove the muffins when the tops are nicely browned. There’s no need to test with a toothpick, as they will still be a bit wet in the center at this point. You’ll need to let the muffins rest in the pan for 10 additional minutes. This will allow them to continue cooking.
10. Carefully remove from pan using a butter knife, and transfer to a cooling rack. Let the muffins cool for another 5 or 10 minutes before serving.
Here’s a couple of pictures from the brunch. Let me know what you think about the table setting in the comments section!